Sour Cherry Gelato
Ingredients
- 1 1/2 ounces cream cheese ⓘ
- 1 tablespoon +1 teaspoon cornstarch ⓘ
- 1 3/4 cups heavy cream ⓘ
- 1 1/2 cups 2% milk ⓘ
- 1/2 cup sugar ⓘ
- 1 1/2 tablespoons light corn syrup
- (1) 24 oz ounces jar of pitted sour cherries, juice drained and reserved ⓘ
- 1/4 cup reserved sour cherry juice ⓘ
- 1/8 teaspoon salt ⓘ
- 1 teaspoon almond extract ⓘ
Instructions
- Drain the cherries from the jar, reserving the liquid. Cut 3/4 of the cherries in half and refrigerate until you continue with the recipe. Place the cream cheese in a small bowl and mash with a fork, set aside. Mix the cornstarch and 2 tablespoons of half and half (your mixed milk and cream) and set aside.
- In a large pot, mix the rest of the milk and cream with the corn syrup and sugar. Bring to a boil over a medium heat. On a simmer, continue stirring for about 4 minutes. Remove from heat, stir in the cornstarch mixture and bring this back to a boil. Cook for an additional minute, stirring constantly until the mixture thickens slightly.
- Add the milk mixture to the cream cheese, whisking to incorporate. Add salt, almond extract and 1/4 cup of reserved cherry juice. Let the mixture cool completely over an ice bath or at room temperature. Refrigerate the cooled mixture for at least 4 hours or overnight. While you might be impatient to just put the ice cream into the machine right away, chilling it completely will keep the ice cream from crystallizing (that weird chalky texture) while it's churning in the machine.
- Using a fine mesh strainer, pour the liquid through the strainer. Any cream cheese or solids that haven't been blended well will remain out and help make your ice cream smooth and creamy. Add the kirsch brandy to the liquid ice cream before pouring into your ice cream maker. Once in the ice cream machine, you can either add the chocolate and sour cherries while it's mixing, or toward the end.
- To keep the ice cream fresh, I line a glass pyrex container, top and bottom with saran wrap and keep it covered in the freezer. Once you're ready to serve the ice cream, let it soften at room temperature for about 2 minutes. You'll know "it's ready" when you can scoop easily.
Nutrition & Diet Analysis (per serving)
524
kcal
26% DV
Protein
Fat
Carbs
Contains
Milk
Tree nuts
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).